Rinse the roasted yellow moong dal thoroughly, and add it to a pressure cooker with enough water and a pinch of turmeric. Cook until the dal is soft and mushy. This could take around 2-3 whistles on medium heat.

While the dal is cooking, heat 1 tablespoon of oil in a kadai or deep pan. Once the oil is hot, add the finely chopped onion and sauté until it turns translucent.

Add the green chillies and cubed chow chow to the pan, and sauté. You may need to add water, cover the pan, and let it cook until the squash is tender.

Once the chow chow is cooked, add the sambar powder and salt to taste. Mix well to ensure the spices are well distributed.

Add the cooked dal to the kadai, mix well, and let it simmer for a few minutes.
Lastly, stir in the lemon juice. Grind fennel seeds and coconut into a fine paste. Add this mixture and give it a boil.

For tempering

Heat 1 teaspoon of oil in a small pan.
Add the jeera, curry leaves and the slit green chillies to the hot oil and let them crackle for a few seconds.

Pour this tempering over the cooked Kootu.

Fresh Coriander:

Garnish with chopped fresh coriander leaves for a burst of colour and a refreshing aroma.

Your Chow Chow Kootu is now ready to be served! It pairs well with rice
Please adjust the quantity of sambar powder and green chillies per your taste and spice preference.

The balance of spices, particularly the sambar powder and the tangy lemon juice, should make for a delightful combination.

Tips

Ghee:

Using ghee for tempering instead of oil can provide a richer flavour.

Dried Red Chilli:

You can include dried red chilli in the tempering for added spiciness.

The great thing about Kootu recipes is their versatility. The dish can be made thicker or thinner based on personal preference and can be tweaked to match individual taste profiles. Remember, the key to a good dish is to taste as you go along and adjust accordingly. Enjoy your meal!